Eddie Hills Rest
134 N Federal Hwy, Hallandale, FL 33009 · Permanent Food Service · License 1600606
What drove the grade
No probe thermometer provided to measure temperature of food products.
How the score was calculated
- Starting score100
- Violations at the Sep 3 routine inspection4 intermediate, 10 basic (1 repeat)-23
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 3, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Thermometer not working.
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Expired 2023.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed towels at sushi station too far away to be practical.
No soap provided at handwash sink at server station.
Basic10
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Observed operator pulling frozen hamachi and store without opening reduced oxygen packaging. Operator was informed to open and wrap in plastic immediately after removing from freezer.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed multiple employees drinks in food prep areas.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Observed 200 ppm chlorine. Operator corrected to 100 ppm.
Wiping cloth sanitizing solution stored on the floor.
Observed bucket directly on the floor in Wok station. Operator cleaned, sanitized, and double bucketed.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in floor drain/floor drain draining very slowly.
Floor drain center of hot line slow draining.
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Observed build up of grease on floors behind cook line and under counters.
Wall soiled with accumulated grease, food debris, and/or dust.
Ceiling/ceiling tile shows damage or is in disrepair.
Observed ceiling peeling.
Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.
Tag indicates (and confirmed by owner) that the hood has not been serviced in 16 months.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.